Preparation

Cut the potatoes: Using chopsticks as a knife guide (see photo), make several thin slices widthwise without cutting all the way through each potato. Set potatoes in baking dish. Season with salt and pepper.

Evenly distribute garlic slices in between slices of potatoes. Slather each potato with softened truffle butter, stuffing a bit in between some of the slices. Sprinkle with chopped thyme.

Bake the potatoes, uncovered, for 45 to 1 hour or until crisp on the outside yet tender on the inside. If the potatoes look like they’re starting to get too crisped, put a sheet of foil over them in the last 15 minutes of cooking.

While the potatoes are baking, make the ham crisps. Heat a medium skillet over medium high heat. Gently lay each slice of jambon in the pan, without touching. Cook until crispy and browned, turning once. Set aside on paper towel.

Once baked, carefully remove each potato from the pan using a flat-bottomed spatula or tongs. Garnish with ham crisps.

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